Gluten Free Potato Pancakes
Keto / gluten free potato pancakes + mimosas…because brunch is ALWAYS a good idea; especially when its guilt-free. Here’s to healthy brunch eaten poolside!
Servings: 4 servings
Ingredients
- 8 medium potatoes or for keto use riced cauliflower sautéed until tender (I buy mine frozen from Trader Joe’s; (3) - 12 ounce packages/9 cups)
- 1 large onion, minced
- 4 eggs
- 1/3 cup
organic tapioca flour (or 2 tablespoonsground flaxseed for keto) - 1 teaspoon
sea salt - 1 dash pepper
- 1 teaspoon baking powder
- ¼ cup olive oil
Instructions
- Use food processor shredding attachment to quickly shred potatoes (I just ordered
this one on Amazon, which is the current best seller, ridiculously cheap, and works well). You can take the time to mince your onion, however, I prefer to save time and shred it right in with the potatoes. - Set potato and onion mixture aside for 10 minutes. Afterwards, squeeze all the liquid out. It may help to wrap in a kitchen towel (thin or tea towel) and squeeze. *This is really a key step to getting crispy pancakes.
- Mix in remaining ingredients.
- Heat oil in a large skillet. Form potato mixture into patties.
- Fry in batches until golden brown and cooked through.
- Serve by themselves or with chives and sour cream, apple sauce, or maple syrup.
- BRUNCH!